Tsyhankova O. Improving the technology of table wines by regulating the content of phenolic complex substances

The dissertation is devoted to the improvement of the technology of red and white table dry wines from perspective grape varieties Bukovinka, Syrah,, Sangiovese, Petit Verdot, Tempranillo, Pinotage for Ukraine by regulating the content of phenolic complex substances to increase their biological value. It has been established that the technological content of phenolic substances and anthocyanins increases with the ripening of grapes. The content of phenolic compounds reaches a maximum at a content of sugar in the range of about 225... 239 g/l. It has been established that wine materials made on Vitilevure LV rouge and Lalvin EC 1118 yeast races had a higher concentration of terpene alcohols. It is proved that the addition of crushed grapes in the amount of 40..50 %, which without must, increases the level of phenolic substances in red wines. The blending of red wine materials allows you to get a balance of organoleptic characteristics and the phenolic complex of red varietal wines. The ratio of varietal wine materials Syrah, Sangiovese and Petit Verdot in the blend 0,48:0,13:0,40, the use of regression analysis was established. In imported pink and red table wines, polymer fractions of phenolic substances that did not have biological value prevailed, it was found. The use of tannins helps to slow down the decrease in the number of phenolic substances and anthocyanins during the storage of wine materials. It has been established that the use of gum arabic and a complex preparation for gluing wine materials has a good effect on the conservation of phenolic complex substances in comparison with other substances.